1 c Rice vinegar
1 c Cider vinegar
2 ts Ground cloves
1 ts Ground allspice
2 tb Ground coriander
1 md Onion; diced
1 Head roasted garlic
-- peeled and chopped
1/4 c Olive oil
1 c Brown sugar
1/4 c Molasses
1 c Chipotle chiles in adobe
1 1/2 Bottles ketchup
1 tb Worcestershire sauce
Salt to taste
Mix together the vinegars and spices in a saucepan and, over medium
heat, reduce by half.
Drizzle whole head of garlic with oil and roast at 350 F. for about 20
In a large pan, saute onion and garlic lightly in olive oil until
soft. Add the brown sugar and stir in molasses. Reduce slightly and
then add the vinegar mixture, chipotles, ketchup and Worcestershire.
Cook slowly over low heat for about 1 hour. Season to taste. Strain
through a medium sieve, pressing out the juices.
Posted by Earl Douglas in the National Cooking echo. Douglas wrote:
"Here is the best barbecue sauce I've ever had..." From _The Great
Chile Book_, Ten Speed Press. Formatted by Cathy Harned.